Got an original BS for Xmas, was disappointed it didn't come with any bisquettes to try it out. Went out day after, and found one pkg of the Hickory in a 10 mile radius!!. Going to fire it up tomorrow (Happy New Year) and season it, then will be ready to try it out. Was hoping someone has a couple of good, easy 1st time recepies that don't involve a lot of cure time,brine time, etc. We are partial to pork, was thinking of trying some chops, or maybe a tenderloin. Welcome any and all suggestions!
Paul
you mentioned pork tenderloin... its easy... its fast... its good... do not over cook...
i get the loin that is about 4 or 5 inches round and as long as a bs rack is wide... sometime the really big ones have to be cut in half to fit a rack... you got the idea... do not over cook...
i trim all the fat because the fat seems to get nasty on the loin... then rubb it... i like the dizzy pig swamp rubb but you can put together any mixx of rubb that you want... do not over cook...
i fridge it for a day or 2 for the rubb to settle in but its not necessary...
i load 4 hours of hickory or smoke of your choice... fill up the water bowl and slide it in... preheat bs to 200... after loading advance a puck on the burner... vent 1/3 open... do not over cook...
slide 1 pound of cheap bacon spread over the next to top rack or 1 pound of cheap pepperoni spread over the next to top rack... your choice... what ever you put up there will drip on the loin to flavor and moisturize...
slide your loin in 1 rack under the bacon or pepperoni... i smoke at 200 box until the beast reaches 145 internal...
1 rack size loin at room temp in a 200 preheated box may take 4 hours to reach 142 internal... ftc for minimum of 1 hour... a 2 to 4 hour ftc is better... 2 rack size loins wont take much more than 5 hours... do not over cook...
142 internal for ftc... 145 internal for slice and grubb no ftc... do not over cook...
out of ftc i slice both 1/8 thin and 1" thick slabs... always moist and tasty... do not overcook
you gotta eat...
owrstrich
did i mention not to over cook the loin...
http://www.chezbubba.com/cart/index.html
Try the link above for easy delivery of pucks.
You might think about some chicken as well (vent well opened). Chicken takes on the smokeflavors very nicely and does not take a long time. Good choice for no fuss smoke-to-meal eating.
This is a couple of bone in chicken breasts and a kansas style chicken roll. The breasts all are smoked 1.6 hours with Pecan. The bone in are pulled at 140 F IT and painted with Iceman's Sauce and blasted on a hot grill a couple of minutes and then indirect on grill for a few more to allow a second painting of sauce.
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0397.jpg)
The Kansas style rolls are what you do when the chicken 0 is smarter than you are and you cant get them thin enough to roll nice. The layers are Cheese / Bacon / Chicken / Cheese / Ham / Cheese / Chicken / Bacon / Cheese. They are finished in the BS at IT of 155 to 160. Real Chicken Sandwich! (Sprinkle with Lipitor and Tricor and Crestor as required cuz chicken does not HAVE to be good for you).
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0400.jpg)
Less than 4 hours to your tummy
Enjoy your smoker and dont be a stranger on the forum.
Owrstrich, that tenderloin sounds great! and easy too. Like the idea of the bacon over the top, it's a "pork fat thing" ya know! Do you have a link for the Dizzy Pig rub you mentioned? This will most definitely be one of my first projects.
And West Coast, those Kansas Chicken Rolls....just wanted to rip them off the screen and pop them in my mouth!!! Great idea!!! You mentioned Lipitor,Crestor,and Tricor, being new to this, not familiar with what those are??
Thanks to both, know what I will be eating next weekend!!! will keep you posted on the results.
Duh....to much champagne last night, just got the Crestor, Lipitor thing!!!
Sucks getting old! Thanks again y'all
WCK - those pictures are awesome. I have got to try that roll.
Well the link is the way it is supposed to be done, but like i said just not smart enough to get it to roll nice even cutting each side in half. Still have not given up - just have to find the balance between pounded thinner and chicken gue... so i cheat and this is real easy and can throw in whatever sounds like it might tase good.
http://susan.rminor.com/forums/showthread.php?t=43
Quote from: West Coast Kansan on January 01, 2007, 09:56:21 AM
Well the link is the way it is supposed to be done, but like i said just not smart enough to get it to roll nice even cutting each side in half. Still have not given up - just have to find the balance between pounded thinner and chicken gue... so i cheat and this is real easy and can throw in whatever sounds like it might tase good.
http://susan.rminor.com/forums/showthread.php?t=43
This is exactly what I made tonight for my first smoking (just got my Bradley a few days ago). I needed something small and quick since we are still eating up roast from New Year's. It came out perfectly, the only thing I did differently was to sprinkle cayanne and garlic powders on the rolls. I used half maple and half apple (2 pucks each). Great stuff. My wife was duly impressed and promised me *great things* should I continue cooking this way. ;D
Now, as soon as that roast is gone I'm making up a big batch of pulled pork! Can't wait!
Richard
SandNSmoke,
Welcome to the forum and congratulations on the smoke. Good to have the spouse on board.....
Arcs_n_Sparks
Welcome to the forum. A great smoke and got the wife's support as well. That calls for another toast. ;)
Yeah, the spouses really come through on the *Great Things* promiss. I got a new ranch grill and cook book. :(
Still looking for my 'great things' - guess i need to follow the recipe more closely!
Priceless WCK. The MRS and I split a side on that one. :D
Quote from: West Coast Kansan on January 03, 2007, 09:43:17 PM
Still looking for my 'great things' - guess i need to follow the recipe more closely!
Geez, the closest I ever got to "Great Things" lately was permission to stay in the house and not get booted out after dinner to the kennel with my furry boys. ;D
I think i saw "Great Things" awhile back, well okay so I had a few beers and maybe I just saw "Things". :o :D I better stop now before I really get in trouble. ;)
;D
OK, got the OBS seasoned up this morning, everything seems to be working fine. Decided to try the original variation of WC's chicken rolls, from the recipie forum. They are on the smoke now, for about 4 pucks worth (per the recipie), then on to IT of about 155-160. After that I have some boneless country style ribs ready, with Chez Bubba's tenderloin marinade (about 24 hours worth). Think I will do the smoke and temp about the same as the chicken. Have taken pic's along the way, as soon as I figure out how to post them, I will show the results, good or bad. Once again, thanks again everyone for your suggestions, the OBS rocks, and so does this forum. Should be required reading for every owner.
One new question, I see a lot of people use the Maverick dual thermometer, but have seen a bunch of bad reviews regarding probe life / durability. Anyone have any thoughts or feedback??
"Thrd"
i wish you good cheeze karma...
i used a polder and switched to the maverick after my 3rd probe failure...
no failures for me on the et73...
get them photos posted... im hungered...
you gotta eat...
owrstrich
here b how 2 post pics... http://forum.bradleysmoker.com/index.php?topic=2472.0
I believe the bad probe comments are probes in general. I have yet to see any reviews anywhere that has stated their brand of probe has never failed. Extreme care is required for all probes to ensure no liquid gets into the probe end where the wire is crimped into the probe body. This includes cleaning and during spraying of liquids while cooking.
I have a 15 year old sunbeam. Probe has sat in water overnight multiple times (didn't know about the issues back then). Still works but does read 2 degrees lower than the other digitals.
I have an Acu-Rite that is about 6 years old. Still works but often the display flashes between Farenhite and Celsius. I also have a dual sensor Polder that is about 4 months old. The later two are within a degree of each other but about 2 degrees lower than the brand new thermapen. I have tried to be very careful with the Acu-Rite and the Polder with keeping the probes out of the water. I have not experienced the probe failure but do believe it is a serious issue for reliability (or profitability for the probe manufacturers).
My next probe will be a maverick for the remote monitoring. Regardless, special care is required for longer reliability.
Very happy with my ET-73 probes...
One is working right now on a butt... 8)
Arcs_n_Sparks
;D
OK, chicken rolls are out of the OBS, and looked and tasted great!!!!!!!!!!!!!!! Did I say GREAT!!!??? Ribs are in now, going through about 1hr 20min of "Special Blend" smoke, then up to 145-150 IT to finish. "Smoke Mamma" and I scarfed one of the chicken rolls in a couple of minutes, other is in the fridge for snacks later. I love this smoker!!! Thanks for the good Cheeze Karma OW, some of it puked out during the smoke, but enough stayed in to "feel the Karma"...can't wait to see how the ribs come out. "Mamma" took some good pics along the way, will try to get those on tomorrow, gonna be late when ribs are done, so will probably not do them today.
Thanks for all the input on thermometers, I have had a $20 Pyrex for several years now, probe finally died when the cord got crimped, so use it for a timer now, and got another. Think I will get a 3rd to monitor box temp., and use the existing one for meat temp. When one of those goes, will most definitely get the Maverick, much less hardware to deal with. " Safe Probe-age" is most definitely the order of the day, and carefull use should be OK and resonable life. If the need should occur, is it possible to get replacement probes for the Maverick??
Thanks to everyone once again, you guys are great !!!!!!!!!!!!!!
Thrd
The Maverick probes are pretty reliable compared to other brands. I have handled them fairly rough and have had one probe failure with the Maverick. At the time the company reported that most of the probe failures were cause by grill hoods pinching the wire, or in my case possibly pinching it in the vent.
;D ;D ;D
OK, first day of smoking is over, and a pretty good session, even if I do say so !!! As mentioned, the chicken rolls came out super, ribs came out about an hour or so ago...definitely not your average BBQ variety ribs, but extremely tasty non the less. Just a good hint of smokey flavor, and the marinade from Chez Bubba gave them a very tastey difference, the liquid is balsamic vinegar, with onions and a little chili powder and some red pepper flakes, along with a couple of other herbs. Almost an Italian flavor, but with that little peppery-chili bite. Might be a bit mild for some, but I am not a big spicey food fan. We scarfed down a couple right away, and saved some for later. Took pics of them too, will try to get them on here in the next couple of days. As far as I am concerned, both recipies are keepers.
thanks again for all the input on the Maverick, looks like it goes on next years Xmas list !!
"Thrd"
Ahhh, getting Xmas presents,
thats next month right?
Congrat on your success. ;) I do not think I would have the patience to wait a year for the Maverick. :'(
You're right Wild, I can't either, just ordered the Maverick!!!!!
Thrdrock, sounds like an all around success story. Well done.
I thought next month is Xmas. Thanks for confirming that Thrdrock. ;D
OK, going to attempt to post the pics from Sunday's first attempt (actually two attempts, since I did the chicken rolls first, then the ribs)
first, the chicken rolls before they went in...
(http://i131.photobucket.com/albums/p317/thrdrock/DSC00037.jpg)
yes, there is some chicken under all that bacon!!!
and after....
(http://i131.photobucket.com/albums/p317/thrdrock/DSC00044.jpg)
finally the ribs, after....
(http://i131.photobucket.com/albums/p317/thrdrock/DSC00048.jpg)
sorry the first photo was so big, "newbie" ya know.
anyway, thanks yet again to everyone for their help and comments, really helps out and makes it much more fun, and quite a bit less stressful (don't want to ruin $$$$ worth of meat, ya know). "Smoke Mamma" would never let me forget about it!!!!
Side note, ordered some Bubba Pucks last night, after just one "smoke" I can sure see the advantage of using them. Over time they will more than pay for themselves in wasted bisquettes. Plus helps make the smoke timing real cut and dried.
Thinking I will do the tenderloin next from page 1, or maybe a brisket. Anyone have any good suggestions for marinades, smoke time and type, etc for the brisket?
"when you're spinning round, things come undone, welcome to Earth, Thrdrock from the sun!!!!
Looks great!
I just did my first brisket. Kept mine simple and turned out perfect. Used a rub of sea salt, black pepper, onion powder and garlic powder. Slow smoke. 8 pounder took me 18 hours.
Wild....when you did the brisket, how long did you apply smoke for, and what kind of wood? What IT did you cook it to? Any special blend on the spices? Smoked beef sounds mighty good !!! Good job
Quote from: thrdrock on January 10, 2007, 08:46:39 PM
Wild....when you did the brisket, how long did you apply smoke for, and what kind of wood? What IT did you cook it to? Any special blend on the spices? Smoked beef sounds mighty good !!! Good job
I smoked for 6 hours. That may be a little longer than needed, but IMHO beef does not pick up the smoke flavor as well as pork. I figured 6 extra pucks was not going to break the bank. I kept the box temp between 190 and 200 during the smoke then around 205 for the remainder. (I did bump the temp up the last hour because I was running out of time, but I would recommend just waiting at the 205 - 210 range. When IT reached 180F, I FTC'd for 4 hours. I just took and mixed some sea salt in a sandwich baggie, added some pepper, a small amount of garlic and onion powder. Did not measure anything since my experience allows me to estimate fairly well. I applied the rub lightly because I did not want to overdo the salt. I figured that the smoke would enhance everything. Better not enough salt than too much. I would like to add some other spices next time but the wife threatened to take away my adult beverages if I did. She said it was perfect and ordered me NOT to change a thing unless I wanted to do one for myself and another for everyone else. Hmm!?!?
Take a look at my post under Hot Smoking (I think it was titled MY FIRST BRISKET).
Wildcat,
You might want to try substituting some celery salt for the sea salt and see if the others notice and or like it better. I have been using celery salt, white and black pepper, onion powder, and garlic powder as a base seasoning for many a meat dish. The celery salt adds a real nice flavor. Found this basic combination from a local old fashioned meat market as their seasoning for all the meat they sell if you want it preseasoned.
If you're adventuroues and don't have the fear (or reality) of DIVORCE, let me know what you think.
Yeah, sounds great to me. Wife was only kidding but serious about how the brisket turned out. She is elated that I am cooking more meals. I still refuse to cook indoors though. She is stuck with the side dishes unless I get a wild hair for trying a side dish outside. I have never used celery salt but I WILL try it next time.
Giz,
that actually sounds really good. Think I will try that on my next smoke. Thanks to you guys for the input. Next question, anyone ever try cold smoking any cheese, and if so, the details. Is really cold here right now, this might be a good weekend to try that.
"Thrd"
I have not but I may eventually give it a try. I have yet to taste a cheese that I did not like. Too many other things to try first. ;)
There are a bunch of threads here on smokin the cheese. Here is one that is active right now:
http://forum.bradleysmoker.com/index.php?topic=4521.15;topicseen (http://forum.bradleysmoker.com/index.php?topic=4521.15;topicseen)
There is also the recipe site and this post:
http://susan.rminor.com/forums/showthread.php?t=32 (http://susan.rminor.com/forums/showthread.php?t=32)
Just wanted to post a quick update. Had a busy weekend, and not much time to take on a long "smoke" project, so experimented with some cheese, which should take about an hour or two, on cold smoke. Tried 3 different pieces, sharp cheddar, colby and monterey jack, no fancy names, just local Safeway brand. Got the snack sticks that were about 2 inches square and 6-8 inches long. Used the cherry pucks, going for a light smoke flavor. Originally was going for an hour of smoke, but because you always have those 2 extra pucks in the feed that don't get burned (my Bubba Pucks arrived yesterday), I ended up pushing them on the burner manually and had about 1hr 40 min smoke total. Unplugged the cabinet power and just used the power to the puck burner. Was really surprised at how much the puck burner heated the cabinet, the outside air temp was about 25-28 degrees, had the vent almost wide open, and the cab. temp still got over 100 at one point. Had to open the door several times to lower the temp. Making a remote smoke box would certainly be the trick if you were going to do much cold smoking.I even had ice in the water bowl, and chilled the rack and the cheese in the freezer for a while before the smoke. Final verdict...the cheddar came out great, the colby next, as it seemed to pick up a little less smoke flavor, but still good, and the jack had the least smoke flavor, but all still good (it is cheese, after all!!) Also noticed that none of them got the really dark rind like you see on "smoked" cheese that you buy in the store-figured those have been done "artificially".
One side note, after my 1st smoke, was mildly irritated at how much "crap" accumulated on the surface of the puck burner. After cleaning, I noticed that the surface where the pucks sit was very irregular, with quite a few little bumps and pocks that catch on the pucks, and maybe even provided some extra resistance as the pucks try to advance. Before I started, I took a piece of emery cloth, and sanded all of the bumps down, and more or less polished up the entire surface. Made a huge difference when done, had very minimal buildup of residue, and very easy to clean up. When I get some more time, will take the Dremel and buff it up really good.
QuoteAlso noticed that none of them got the really dark rind like you see on "smoked" cheese that you buy in the store-figured those have been done "artificially".
I have experimented with a few different types of cheese and a variety of times ranging from 2 to 6 hours, nowadays I tend to stick to mature cheddar and cold smoke for around 4- 5 hours, normally 5 hours. You do get a smoked cheese appearance at that stage with some "dark rind" evident.
Quotehow much "crap" accumulated on the surface of the puck burner.
You should notice this improves significantly with the use of your bubba pucks.
Congrats Thrd! I have read several posts where folks wound up melting the cheese. Like Manxman stated, the bubba pucks will help.
:o Hello all ! I also got a bs for xmas .Seasoning the thing has been the first learning experiment.Looking forward to a smoking session soon .Thanks for all the insight on this post.
Mind over matter never mind it doesnt matter! ;D
Welcome to the forum. Smoking itself is nothing but a learning experiment (regardless of how long you have been doing it) and is a lot of fun. As an added benefit, you can eat some of the best food in the world amd take pride in the fact that you created it.
Welcome to the forum Mctuber (your avitar looks familiar somehow ;D) Post those learning experiences and enjoy the smoker and forum!
Quote from: West Coast Kansan on January 21, 2007, 05:07:55 PM
Welcome to the forum Mctuber (your avitar looks familiar somehow ;D)
You mean like Bruce Willis? Amazing what Photoshop can do to your mug..... :D :D :D
Arcs_n_Sparks
Or like that guy in my mirror every morning. Except a lot leaner, and then more hair, and better chin, and the glasses look better on him...otherwise take away a couple of decades and we could be related ... distantly. :-[
Yeah, I kinda looked like that about 40 years ago.......
Arcs_n_Sparks
Thank you all for the warm welcome:I'll be happy to share any of my successes. My picture will be changed to reflect the real me.
Oh man, its not you? ;) Really is fine the way it is... we were just having fun.
Welcome McTuber, as a fellow new OBS owner, and "newbie" to the forum, let me tell you, this forum is the greatest assett, and the people here have been SUPER for sharing their experiences, recipies, and knowledge. Should be required reading for anyone who buys an OBS!!!!! Sure takes some of the mystery and trial and error out of "the magic of smoke". I have learned so much in the last few weeks, I sometimes feel like Kwai Chang (Kung Fu)...."Patience Smokehopper, when you can snatch the rib from my hand, then you will truly be in touch with the power within, and be ready to go forth into the world of smoke"...or something like that! Don't be a stranger, ask lots of questions, and don't be afraid to share the results of your efforts, good and bad.
Hi and welcome Mctuber, i'm sure you'll have lots of success with your BS, btw my avatar isn't really me either............honestly it's not :P ;D ;)
Quote from: LilSmoker on January 23, 2007, 05:41:47 AM
Hi and welcome Mctuber, i'm sure you'll have lots of success with your BS, btw my avatar isn't really me either............honestly it's not :P ;D ;)
Ya can't fool me LS. It is you. Manx told me so. Ha!!! :D ;D Just kidding.
Welcome McTuber. I think you'll have a great time around here. :)
QuoteYa can't fool me LS. It is you. Manx told me so. Ha!!! :D ;D Just kidding.
Damn! now my secrets out! :o you have to admit i am a snappy dresser though! :P ;D
::) Thanks for all the good ideas and fun things to read.
One concoction that I liked to make in my Old Smoker goes like this
5 lb Ground beef and or Bambi
5 teaspoons Morton's quick cure salt
3 Tablespoons Mustard seed
3 Tablespoons Garlic Powder
1 to 1 1/2 Teaspoons Course Black pepper
Mix all of this to gether really well.Cover and put in the fridge over night.
Mix real well the next day and put back in the fridge.
Mix one more time and again put back in The fridge.
Now if my goes inta's are right .On the fourth day put it in you jerky shooter and make the thin strips or the 1/2 inch round sticks.
Use the smoke of your chosen and when the product looks like it has it's on casing it should be done.About 8 hours in the old one the new b.s.???
;D Hello again;Sunday will be the first smoke with the new DBS.My plans are to smoke a Wild West Jerky receipe on 5lbs of beast.I'll fill you in on the experiment. ??? Should I use Bourbon or Brandy.
Quote from: Mctuber on January 26, 2007, 01:18:32 PM
;D Hello again;Sunday will be the first smoke with the new DBS.My plans are to smoke a Wild West Jerky receipe on 5lbs of beast.I'll fill you in on the experiment. ??? Should I use Bourbon or Brandy.
Ya know, I always forget that one. Do you drink the brandy and use the bourbon or use the brandy and drink the bourbon? Both maybe? Dang, ::) ;D :D I'm confused. Still haven't got the portion thing right either. Most times I get "Done" before the jerky and the boss lady don't like that routine that's for sure. :D :o ;)
Quote from: Mctuber on January 26, 2007, 01:18:32 PM
;D Hello again;Sunday will be the first smoke with the new DBS.My plans are to smoke a Wild West Jerky receipe on 5lbs of beast.I'll fill you in on the experiment. ??? Should I use Bourbon or Brandy.
Since your experimenting, why not use both? :D
:o I am adding a shot glass of bourdon to the brine only.Beer will be my brine ::).results to follow
::) Me again.The Wild west jerky turned out to be quite a hit with all that were brave enough to try it.First time bs experiment.I was so proud of myself.
Today I even machined up a set of "Bubba" pucks for the neigbour and me.
Humm what will I smoke next???
Congradulations! ;) It looks like you are hooked. ::) It only gets better from here. ;D